Toxic Thoughts

Can we talk? I mean really talk? I love liver…always have. Maybe it’s my German heritage. I know, I know, some of you have to get past the yuck factor; but when you get past all those toxic thoughts, you’ll learn it is one of the most nutritionally dense foods you can eat. Yet how do I convince all you skeptics out there? After all, its been appreciated for thousands of years, and recently advocated by Paleo enthusiasts. Why, its developed a bit of a cult following.

So let’s start by stating some nutritional information. Liver actually contains, gram-for-gram, more nutrients than any other food!

Nature’s most-concentrated source of vitamin A and vitamin B12, and rich in all other B vitamins

Great source of folate (folic acid is the synthetic stuff found in vitamin pills)

Rich in copper and chromium

Co-Q10 for heart heath and antioxident benefits

High quality protein

Contains an “anti-fatigue” factor (making it great for individuals fighting anemia, like me!)

Another misconception is that liver stores the toxins and therefore is not safe to eat. It is true that liver is a detox organ. But it is not true that liver is where the toxins are stored. What it does store is a motherlode of critical vitamins, nutrients, and antioxidents. These are what help the liver get rid of the toxins in the body–not trap them inside. One caveat I do strongly suggest is insisting on grass-fed liver from pasture-raised chicken or cows. The term “you are what you eat” does not only apply to humans.

So there it is…I suspect that if you were inclined to eat liver before, you will continue. If you have never tried liver, I urge you to give this recipe a shot. It’s savory, rich and delicious. Who knows…you might just like it.

Sauteing with fresh rosemary and vermouth

CHICKEN LIVER PATE:

3 Tbsp ghee

1 lb grass-fed chicken livers

1 bunch green onions, chopped

1/2 lb mushrooms, cleaned, and coarsely chopped

2 cloves garlic, chopped

2/3 cup white vermouth

1/2 tsp dry mustard

1 Tbsp fresh lemon juice

2 Tbsp fresh rosemary, minced

1/4 cup ghee, (plus a little additional for melting on top)

Sea salt

Melt first 3 Tbsp of ghee in a large skillet, over medium-high heat. Add the livers, onions, and mushrooms and cook, stirring occasionally, for about 10 minutes, until the livers are browned.

Add the garlic, vermouth, mustard, lemon juice and rosemary. Bring to a boil and cook, uncovered, until the liquid is gone. Allow to cool.

Process in a food processor with 1/4 cup of ghee. Season with salt to taste. Place in individual ramekins or mold, pour melted ghee over top to preserve. Cover with plastic wrap and chill at least 2 hours. Freeze additional ramekins for future use. Serve with crackers, coarse mustard and pickled red onions.